Dubai Chocolate Matcha {Starbucks Copycat}
This Starbucks Iced Dubai Chocolate Matcha is a creamy drink made with matcha powder, pistachio sauce, chocolate cream cold foam, and a salted brown butter topping. If you're obsessed with the viral chocolate, try this easy copycat recipe you can make at home!
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Makes: 1 drink
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Ingredients
- 1 ½ teaspoon unsweetened matcha powder
- ¾ cup 2% milk (or dairy/non-dairy alternative of your choice)
- 2 tablespoon pistachio sauce recipe below (can substitute with pistachio syrup)
- Ice
- ⅓ cup chocolate cream cold foam recipe below
- ¼ teaspoon salted brown butter cookie topping recipe below or store-bought
Pistachio Sauce
- ¼ cup pistachio butter (unsweetened is best) see notes if making your own
- ½ cup sweetened condensed milk
- ½ cup 2% milk (or dairy/non-dairy alternative of your choice)
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
Chocolate Cream Cold Foam
- ½ cup heavy cream
- ½ cup 2% milk
- 1 ½ tablespoon chocolate malt powder
- 2 teaspoon vanilla syrup
Salted Brown Butter Cookie Topping
- 2 tablespoon butter (salted or unsalted)
- ¼ cup granulated sugar
- ⅛ teaspoon salt (use only if using unsalted butter)
Instructions
- Put matcha powder in glass and add about 3 tablespoon milk. Whisk until powder is dissolved and mixture is smooth.
- Add remaining milk and stir in pistachio sauce. Pour mixture into an ice-filled glass.
- Top with chocolate cold foam and brown butter cookie topping.
Pistachio Sauce
- Put all ingredients in blender and process for about 45 seconds until completely smooth.
- Pour sauce into a jar or other airtight container and keep in fridge until ready to use. Sauce should keep fresh in fridge for about 2 weeks.
Chocolate Cream Cold Foam
- Place cream, milk chocolate malt powder, and vanilla syrup in a mason jar and shake well to combine. If you don't have a jar, mix all ingredients in a bowl. Keep in fridge until ready to use.
- To turn into foam, you can either use an electric frother, hand mixer, or blender with ⅓ cup of cream at a time. Alternatively, you can shake the mixture in a mason jar until it's frothy.
Salted Brown Butter Cookie Topping
- Put butter in a small saucepan and melt over medium heat. Once melted, continue cooking, swirling saucepan often, until butter turns golden brown and smells nutty. Remove from heat.
- In a small bowl, combine sugar and salt (if using).
- Pour browned butter over sugar and stir until evenly coated and crumbly.
- Spread mixture evenly on a piece of parchment paper or wax paper (or a plate). Let rest for about 30 minutes to dry, stirring once halfway through.
Notes
-
If making your own pistachio butter, put ⅓ cup shelled pistachios in a blender or food processor and process until smooth. You can also put them in a mortar and use a pestle to crush them and turn them into a paste. You want the pistachio butter to be fairly smooth, but you can leave some chunks if you want.
- The cold foam has vanilla syrup in it, which you can purchase or make yourself. If you don't want to make or buy it, simply add 1-2 teaspoon of granulated sugar into the cold foam mixture and a little vanilla extract if you have it. Alternatively, you can add 1-2 teaspoon of sweetened condensed milk.
- Cold foam recipe makes enough to top about 3 drinks. You can keep the cream stored in an airtight container in the fridge for about 3 days and turn it into cold foam right before making drink.
- Pistachio sauce recipe makes enough to make about 12 drinks. You can keep extra in an airtight container in the fridge for about 2 weeks.
- Salted brown butter cookie topping makes enough for a lot of drinks! Keep in an airtight container at room temperature for about a week.
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